1 stalk celery, coarsely chopped
1 med. carrot, coarsely chopped
2 tbsp. chopped onion
3/4 c. water
2 chicken or beef-flavored bouillon cubes
2 c. water, divided
1/2 c. creamy peanut butter
1/4 tsp. pepper
1 tbsp. cornstarch
1/2 c. half & half
Chopped peanuts

Combine first 4 ingredients in a saucepan; cover and cook over low heat 10 minutes or until tender. Add bouillon cubes and 1 1/2 cups water; cook uncovered until bouillon cubes dissolve. Pour mixture into container of an electric blender and add peanut butter and pepper; process until smooth. Return the mixture to the saucepan.

Combine cornstarch and remaining 1/2 cup water, stirring until blended, stir into soup mixture. Bring to a boil; reduce heat to low and cook 1 minute. Stir in half & half; cook over low heat, uncovered, stirring constantly, until thoroughly heated. Garnish with chopped peanuts.